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Master's Dissertation
DOI
10.11606/D.9.2017.tde-05042017-111845
Document
Author
Full name
Diully Mata Balisteiro
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2013
Supervisor
Committee
Genovese, Maria Ines (President)
Cozzolino, Silvia Maria Franciscato
Giacaglia, Luciano Ricardo
Title in Portuguese
Efeito dos compostos fenólicos de frutas nativas brasileiras na glicemia pós prandial
Keywords in Portuguese
Compostos fenólicos
Frutas nativas
Glicemia pós-prandial
Abstract in Portuguese
Algumas frutas nativas brasileiras podem ser consideradas excelentes fontes de compostos bioativos de natureza fenólica. Destacamos, dentre elas, o cambuci, o araçá, o camu-camu, a cagaita, algumas espécies de maracujá silvestres e a jabuticaba. Alguns destes compostos são capazes de inibir as enzimas do metabolismo de carboidratos in vitro. A inibição das enzimas α-amilase e α-glicosidase retardam e prolonga o tempo de digestão de carboidratos reduzindo, assim, a proporção e a velocidade de glicose absorvida e, consequentemente, o aumento brusco de glicose pós-prandial no plasma. Os objetivos deste trabalho foram avaliar o efeito de sucos clarificados de frutas nativas brasileiras sobre a glicemia pós-prandial em seres humanos, após consumo de uma unidade de pão branco (Tipo pão francês com aproximadamente 55 g), e estudar o efeito dos compostos fenólicos purificados a partir dos sucos sobre as enzimas α-amilase e α-glicosidase in vitro. Os resultados obtidos mostraram que todos os sucos clarificados, excetuando-se o de maracujá-alho (Passiflora tenuifila Killip), tiveram efeito positivo sobre a glicemia pós-prandial, causando redução da quantidade total de glicose absorvida (cambuci (campomanesia phae O.Berg.), cagaita (Eugenia dysenterica DC), camu-camu (Myciaria dúbia Mc Vaugh) e araçá (Psidium guineensis Sw)), aumento no tempo para atingir a concentração sanguínea máxima de glicose (camu-camu e cambuci), diminuição na velocidade de incremento da glicose (cambuci, cagaita, camu-camu, araçá e jabuticaba (Myrciaria cauliflora Berg)) e diminuição do incremento percentual da glicose (todos os sucos exceto o de maracujá-alho). O consumo dos sucos causou ainda aumento da capacidade antioxidante do plasma. Os compostos fenólicos purificados a partir dos sucos testados foram capazes de inibir a atividade das enzimas α-amilase e α-glicosidase in vitro, sendo que, excetuando-se o suco de jabuticaba, todos foram mais eficientes que a acarbose na inibição da α-glicosidase
Title in English
Efeito dos compostos fenólicos de frutas nativas brasileiras na glicemia pós-prandial
Keywords in English
Native fruits
Phenolic compounds
Postprandial glycemia
Abstract in English
Some native Brazilian fruit can be considered excellent sources of bioactive compounds of phenolic nature. Featuring, among them, the cambuci, the araça, camu-camu, the cagaita, some species of wild passion and jabuticaba. Some of these compounds are able of inhibiting the enzymes of carbohydrate metabolism in vitro. Inhibition of the enzymes α-amylase and α-glycosidase slow and prolongs the digestion of carbohydrates, thus reducing the rate and velocity of glucose absorbed and therefore the sudden increase of postprandial glucose in plasma. The objectives of this study were to evaluate the effect of fruit juices clarified Brazilian native on postprandial glycemia in humans following consumption of a unit of white bread (French bread type with approximately 55 g), and study the effect of phenolic compounds purified from the juices of the enzymes α-amylase and α-glucosidase in vitro. The results showed that all juices clarified, except the passion fruit garlic (Passiflora tenuifila Killip), had a positive effect on postprandial glycemia, causing reduction in the total amount of glucose absorbed (cambuci (Campomanesia phae O.Berg .), cagaita (Eugenia dysenterica DC), camu-camu (Myciaria dubious Mc Vaughn) and araça (Psidium guineensis Sw)), increase in the time to reach maximum blood concentration of glucose (camu-camu and cambuci), decrease in speed of glucose increment (cambuci, cagaita, camu-camu, araça and jabuticaba (Myrciaria cauliflora Berg)) and decreased percentage increase in glucose (all except the passion garlic fruit juices). The consumption of juice also caused an increase in plasma antioxidant capacity. Phenolic compounds purified from the juices tested were able to inhibit the activity of enzymes α-amylase and α-glycosidase in vitro, and, except for the juice jabuticaba, all were more efficient than acarbose in inhibiting α- glycosidase
 
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Publishing Date
2017-04-24
 
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